POFO Anything Goes Thread. ((Warning do not enter if you can't handle fire))

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Yeah man all the time! Briskets are cheap and cooked right will fall apart! I cooks several a year I bet, along with Turkeys and Ribs, we used to have an annual pig roast (we ran it for 30 years at the lake), cooked a whole pig, couple of briskets or sirloin tips, couple of turkeys, dish to pass, kegs a band....the works. We killed the party because it started to become friends of friends of etc...and kids would show up like it was a college kegger so we had to stop.

Anyhoo I usually cook my ribs, brisket and turkeys in a garbage can like this:

I have two or three garbage can spits at any given time and use them for everything. Of course in the winter it takes a **** load more charcoal lol.

It's cool as hell you made Alton's ceramic BBQ, I have been wanting to try and make that sucker for a couple years now! If you look up his recipe for bourbon glazed, ginger snap crusted Ham, I bet that would be ****ing fantastic to make in that ceramic pit.

Never heard of the trash can smoker. I bet it takes a ton of charcoal to make that fly, the aluminum's so thin.

Never thought to make a ham. Not a big fan of hams, other than in a sandwich. But bourbon glazed anything can't be all bad.

The biggest downside of my rig is it's a huge pain to open it to do anything. Doing a shoulder I only open it three times. Once after three hours to load in more wood, one more time after another three hours to load the shoulder into a braising liquid, and then the last time, to eat. If a thermometer falls out or starts giving an obviously bogus reading, you just have to live with it, pretty much. I put two probes into the meat for that reason, with a third probe monitoring the air temp. I put a bi-metal thermometer at the top but only as a sort of a valve for air flow. If the smoke's billowing, I close the opening somewhat and vice versa.

Got any tips for brisket? Do you brine and/or inject? Thoughts on styles of rubs? The rub I use for the pork shoulder is pretty spicy, but I've heard that brisket likes black pepper a lot more than sugars or cayenne or paprika. This is my pork shoulder rub, for reference:

1/4 cup paprika

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons cumin

2 tablespoons chili powder

2 tablespoons black pepper

1 tablespoon cayenne pepper

I was once a normal kid
Till the Devil came down and flipped my lid
He gave me a switchblade and he gave me a muse
Then he vomited acid all over my shoes